I made this last night and it was soooo good. Husband and brother-in-law really liked it. However, they kept saying after each bite “Whoa, this has a kick to it.” It does, but isn’t that how creole suppose to be? I brought some to work to eat at lunch. Counting down to lunch time!
1 Tablespoon Butter
1 Tablespoon Olive Oil
1 cup Yellow Onion, Chopped
1 cup Celery, Chopped
1 cup Green Bell Pepper, Chopped
2 cloves Garlic, Chopped
3 Tablespoons Flour
1 can 8 Ounce) Tomato Sauce
1 can (14 Oz. Size) Chicken Broth
⅛ teaspoons Black Pepper
⅛ teaspoons White Pepper
⅛ teaspoons Cayenne Pepper
1 pound Medium Shrimp, Peeled And Deveined
1 teaspoon Lemon Juice
2 whole Bay Leaves
2 cups Boiled Rice (see New Orleans Style Boiled Rice Recipe)
- In a black cast iron pot melt butter.
- Add oil.
- Over medium heat sauté all seasonings until wilted, about 5 minutes.
- Add flour and blend well.
- Add tomato sauce and broth.
- Add black pepper, white pepper and cayenne pepper.
- Bring to a low boil then reduce the heat and simmer for 30 minutes.
- Add shrimp, lemon juice, Bay leaves, cover and simmer for 20 minutes longer.
- Remove pot from the heat and allow to stand, covered, at room temperature for about 10 minutes before serving.
- Serve over boiled rice.
- Garnish with sliced green onion tops.